I have been on a gluten-free diet for almost 5 year. I have tried almost all the pastas on the market and this is one of the best. Be sure to run lots of cold water over it and run the water until it drains clear. If you like your pasta on the "crisp" side, cool it down completely and reheat. It is even good the next day. Also try the "energy saving" prep instructions. I use this method and find it works well. I prefer the Penne and spirals.